Professional Service

^{Gustavo Barbosa-Canovas, Ph.D.} _{Engineering Foods for the Future}

to the Food Science / Engineering Community and Food Industry

Chair / Organizer of Technical Meetings

Oct 2010 – Lecture chair: Food Innova 2010, International Conference on Food Innovation, Modelling of Food and Food Processes, Valencia, Spain

June 2009

Moderator: Corporate-sponsored international skill-based volunteering in food production. IFT 09 Annual Meeting + Food Expo, Anaheim, CA
Session Chair & Moderator: Opportunities for the production of novel foods in Latin America and the Caribbean. IFT 09 Annual Meeting + Food Expo, Anaheim, CA
Session Chair & Moderator: Innovation in multiphysics modeling of emerging food processing technologies, Part 2: Ultraviolet, ultrasound and cool plasma processing. IFT 09 Annual Meeting + Food Expo, Anaheim, CA

Oct 2008 – ISFE: Food Engineering – Past and Future Directions. Session chair, 14th World Congress of Food Science & Technology, Shanghai, China

June 2008 – Session Co-chair: Shelf Life International Meeting08, 1^st Workshop: New analytical and regulatory approaches for safe food packaging, Ischia, Italy

Aug 2007 – Chairperson: Food Processing and Engineering – Tools for Quality Food Production, Session A, 10^th Asean Food Conference 2007, Kuala Lumpur, Malaysia

Nov 2003 – Member, Organizing Committee: Conference of Food Engineering (CoFE), AIChE, San Francisco, CA

July 2003

Symposium Co-chair: Engineering: Solutions to Enhance Food Safety. XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL
Symposium Chair, Moderator: (International) Food research from around the world, Annual Meeting of IFT, Chicago, IL
Symposium Chair, Moderator: Pulsed electric fields: An update, IFT Annual Meeting, Chicago, IL
Member, Organizing Committee: XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL

June 2002

Symposium Chair: Moderator: The role of IFT in the international food world, IFT Annual Meeting, Anaheim, CA
Symposium Chair: Moderator: Ultra high pressure: Molecular changes in foods, IFT Annual Meeting, Anaheim, CA
IFT Short Course Program Director: Fundamentals of Water Activity, IFT Annual Meeting, Anaheim, CA

Mar 2002 – Conference Vice-Chair Emerging Technologies to Process Foods, EmerTec 2002, CSIC, Madrid, Spain

Dec 2001 – Session Chair: What is New in Pulsed Electric Fields? IFT Nonthermal Processing Division and EFFoST Workshop on Nonthermal Technologies, Technical University of Berlin, Germany

Nov 2001

Session Chair: New Technologies in Food Engineering, COFE, Reno, NV
Session Vice Chair: New and Emerging Technologies in the Food Industry, CoFE, Reno, NV
Conference Co-Chair: Conference of Food Engineering (CoFE), AIChE, Reno, NV
Poster Session Chair: Conference of Food Engineering (CoFE), AIChE, Reno, NV

June 2001

Session Chair: Process Sensors and Indicators, IFT, New Orleans, LA
Symposium Chair: New Food Preservation Technologies, IFT, New Orleans, LA

Mar 2001

Organizing Committee: Nonthermal Processing of Food Workshop, Newark, DE
Organizing Committee: Third Iberoamerican Conference of Food Engineering (CIBIA III), Valencia, Spain
Chair: Emerging Technologies in Food Stability I, Iberoamerican Congress of Food Engineering (CIBIA III), Valencia, Spain
Chair: Emerging Technologies in Food Stability II, Iberoamerican Congress of Food Engineering (CIBIA III), Valencia, Spain

Nov 2000 – Session Chair: Dehydration of Foods, AIChE Annual Meeting, Los Angeles, CA

June 2000 – Symposium Chair: Novel Nonthermal Technologies to Process Foods, IFT Annual Meeting, Dallas, TX

Apr 2000 – Conference Vice-President: International Conference of Engineering and Food (ICEF 8), Universidad de las Américas, Puebla, Mexico

Apr 2000 – International Committee President: ICEF 8, Universidad de las Américas, Puebla, México

Jan 2000 – Organizing Committee: Nonthermal Processing of Food Workshop, Portland, OR

Nov 1999

Conference Chair: Conference of Food Engineering (CoFE), AIChE, Dallas, TX
Poster Session Chair: Conference of Food Engineering (CoFE), AIChE, Dallas, TX

Sept 1999 – Session Chair: Novel Technologies in Food Processing, Food Micro’99, Veldhoven, The Netherlands

July 1999

Symposium Chair: Nonthermal Processing of Foods, IFT Annual Meeting, Chicago, IL
Symposium Chair: Dehydration of Foods, IFT Annual Meeting, Chicago, IL
Symposium Chair: Ozone in Food Processing, IFT Annual Meeting, Chicago, IL
Session Chair: Food Processing Engineering, IFT Annual Meeting, Chicago, IL

Apr 1999 – Chair: Nonthermal Processing of Food Workshop, Washington State University, Pullman, WA

Sept 1998 – Organizing Committee: Automatic Control of Food and Biological Processes (ACoFoP) IV, Götebörg, Sweden

June 1998

Symposium Chair: Preservation of Foods by Pulsed Electric Fields, IFT Annual Meeting, Atlanta, GA
Session Chair: Thermal Processing, IFT Annual Meeting, Atlanta, GA
Session Chair: Emerging Technologies in Food Preservation, IFT Annual Meeting, Atlanta, GA

Apr 1998 – Conference Chair: Society of Manufacturing Engineering, Chicago, IL

Mar 1998 – Organizing Committee: Second Iberoamerican Conference of Food Engineering, Bahia Blanca, Argentina

Nov 1997

Conference Chair: CoFE, AIChE, Los Angeles, CA
Poster Session Chair: Physical Properties of Foods, CoFE, AIChE, Los Angeles, CA
Poster Session Chair: Food Dehydration and Concentration, CoFE, AIChE, Los Angeles, CA
Poster Session Chair: Food Processing, CoFE, AIChE, Los Angeles, CA

June 1997

Session Chair: Food Rheology, Annual Meeting of IFT, Orlando, FL
Session Chair: Food Extrusion, Annual Meeting of IFT, Orlando, FL
Symposium Chair: Emerging Technologies in Food Processing, IFT Annual Meeting, Orlando, FL

Nov 1995

Session Chair: International Conference on Advanced Technologies in Sterilization and Safety of Foods and Non-Food Products, Sponsored by European Union, Valencia, Spain
Organizing Committee: First Iberoamerican Conference of Food Engineering, Campinas, Brazil
Organizing Committee: CoFE, AIChE, Chicago, IL
Chair: Moisture Relations in Food, CoFE, AIChE, Chicago, IL

June 1995 – Chair: Sterilization Technologies, IFT Annual Meeting, Anaheim, CA

June 1994

Organizing Committee: International Symposium on Properties of Water (ISOPOW) Practicum II, Puebla, México
Session Chair: Glass Transition and Water Activity in Foods, International Symposium on Properties of Water (ISOPOW) Practicum II, Puebla, México

July 1993 – Session Chair: Engineering/Modeling I, IFT Annual Meeting, Chicago, IL

Feb 1993-1994 – Organizing Committee: Food Preservation by Moisture Control, ISOPOW Practicum II, Puebla, México

Feb 1993

Organizing Committee: CoFE, AIChE, Chicago, IL
Session Chair: Rheology of Food Systems, CoFE, AIChE, Chicago, IL
Session Chair: Transport Phenomena in Dispersed Systems, CoFE, AIChE, Chicago, IL
Session Chair: Dehydration of Foods, CoFE, AIChE, Chicago, IL

Aug 1992 – Session Chair: Rheology and Texture of Foods II, CoFE, AIChE Summer National Meeting, Minneapolis, MN

Mar 1991 – Session Chair: Dehydration of Foods, CoFE, AIChE, Chicago, IL

Nov 1990 – Session Chair: Drying of Foods, Annual Meeting of the AIChE, Chicago, IL

July 1990 – Chair of Four Plenary Sessions: 26th Annual Meeting of Caribbean Food Crops Society (Theme: Germplasm and Biotechnology in Crop Improvement), Mayagüez, PR

May 1989 – Chair: 2nd Puerto Rican Meeting for Intermediate Moisture Foods, Río Piedras, PR

Mar 1989 – Session Chair: Sludge Dewatering, 2nd Annual Meeting of American Filtration Society, Pittsburgh, PA

Feb 1989 – Chair: 1st Puerto Rican Meeting for Intermediate Moisture Foods, Mayagüez, PR

Nov 1988 – Session Chair: Rheological Properties of Foods, Annual Meeting of AIChE, Washington D.C.

Industrial Consultant

2011 – Alpina Dairy Manufacturing Company, Bogotá, Colombia

2007-2009 – Member PEPSICO Innovative Advisory Board (PIAB), Valhalla, New York

2001 – Key Technology, Inc., Walla Walla, WA

1998 – Nestlé Research & Development Center, Marysville, OH

1995 – Coffee Division, Procter & Gamble, Cincinnati, OH

1990 – Technical Division, Campbell Soup, Casera Foods Division, Barceloneta, PR

1989-1990 – Technical Division, Caribik-Sun, Tropical Fruit Juices Manufacturer, Mayagüez, PR

1989 – Production Division H. J. Heinz, Alimentos Heinz de Venezuela, Valencia

1987-1990 – Technical Division, Lotus, Pineapple Juice Manufacturer, Barceloneta, PR

1987-1990 – Cervecería India (Brewery), Mayagüez, PR

1987-1990 – Technical Division, Bumble Bee International (Tuna Factory), Mayagüez, PR

1987-1988 – Production Division, Starkist Caribe (Tuna Factory), Mayagüez, PR

Industrial Work

1978-1980 Mechanical Engineer: Technical Division, Comisión Técnica Mixta de Salto Grande, (Binational Hydroelectric Project; total cost of project: $2 billion, US dollars), Buenos Aires, Argentina

Editor in Chief

2008-Present

Food Engineering Reviews (FERE, Journal), Springer, New York

1998-Present

Food Preservation Technology Book Series, CRC Press, Boca Raton, FL

1998-Present

Food Engineering Theme, Encyclopedia of Life Supporting Systems (EOLSS), United
Nations Educational, Scientific, and Cultural Organization (UNESCO), Paris, France

1995-Present

Food Engineering Book Series, Springer, New York, NY

Editor

1995-2011

Food Science and Technology International, SAGE Publishers, London, UK

1998-2001

Journal of Innovative Food Science and Emerging Technologies, Elsevier Science, Oxford, UK

1991-1993

Associate Editor, Food Engineering Division Newsletter, Institute of Food Technologists (IFT)

1993-1996

Institute of Food Technologists (IFT), Food Engineering Division Newsletter

Editorial Board

2007-Present

Agrollania, Revista De Ciencia y Tecnología, Universidad Nacional Experimental de Los Llanos Occidentales, Ezequiel Zamora, San Carlos, Venezuela

2000-2005

Journal of Food Science, IFT, Chicago, IL

1999-Present

Food Science and Technology Series, Processing and Preservation, CRC Press

1998-Present

International Journal of Food Properties, Marcel Dekker, NY

1998-2001

InSight, Academic Press, London, UK

1997-2004

Lebensmittel-Wissenschaft und-Technologie, Academic Press, London, UK

1996-2008

Journal of Food Process Engineering, Nutrition Press, Turnbull, CT

1994-2004

Journal of Food Engineering, Elsevier Applied Science, Essex, UK

1993-2001

BIOTAM, Universidad Autónoma de Tamaulipas, Tamaulipas, México

1991-2001

Spanish Journal of Food Science and Technology, Spanish Research Council, Valencia, Spain

1988-2004

Fluid/Particle Separation Journal, American Filtration and Separation Society, Houston, TX

Scientific and Professional Meeting Presentations

Plenary Lecture

Oct 2011

Functional Properties of Food Powders, CIBIA VIII, Iberoamerican Congress of Food Engineering, Lima, Perú (Plenary lecture)
Advances in the Preservation of Foods by Pulsed Electric Fields, IFT NPD/EFFoST Workshop on Nonthermal Processing, Osnabrück/Quakenbrück, Germany (Plenary lecture)

Aug 2011 – Novel Technologies to Process Foods, Universidad Nacional de Colombia, Palmira, Bogotá (Plenary Lecture)

May 2011 – Nonthermal Processing of Food, Consortium of Mexican Universities, Querétaro, México (Plenary Lecture)

Nov 2010 – Global Trends in Food Processing, Department of Food Science and Technology, University of Nebraska, Lincoln, NE

Oct 2010 – Nonthermal Processing of Foods, Food Innova 2010, International Conference on Food Innovation, Valencia, Spain (Plenary lecture)

Sept 2010

Trends and Applications of New Technologies for Food Processing. Cámara de Comercio de Bogotá, Colombia (Plenary lecture)
Molecular weight effects on enthalpy relaxation and fragility of amorphous Carbohydrates, ISOPOW 11, Queretaro, Mexico (Plenary lecture)
The Future of Research on the Properties of Water, ISOPOW 11, Queretaro, Mexico (Plenary lecture)
Novel Food Processing Technologies: Trends and Applications, 10th ALACCTA (Latin American Society for Food Science and Technology) Congress, Bogotá, Colombia (Plenary lecture)

July 2010 – Emerging technologies to process functional foods in Latin America, ALACCTA, IFT Annual Meeting, International Division: Symposium – Functional foods and ingredients from Latin America: Opportunities for research and trade, Chicago, IL

June 2010 – Global Trends in Food Processing, Alianza, Uruguay-USA, Montevido, Uruguay

Apr 2010 – Honoris Causa acceptance speech: Trends in Food Processing, Polytechnic University of Cartagena, Spain

Sept 2009

2020 Vision of Food Engineering, VII Congreso Iberoamericano de Ingenieria de Alimentos (CIBIAVII), Bogota, Colombia (Plenary lecturer)
High Pressuregest hot! VII Congreso Iberoamericano de Ingenieria de Alimentos (CIBIAVII), Bogota, Colombia (Invited lecturer)

Oct 2008 – ISFE: Linking food engineers from around the world, 14th World Congress of Food Science & Technology, Shanghai, China (Invited lecturer)

Aug 2007 – Advances in Non-thermal Processing of Food, 10^th Asean Food Conference 2007, Kuala Lumpur, Malaysia (Lead speaker)

Mar 2006 – Online lecture: “Food Processing by Pulsed Electric Fields” Presented to students at Packaging Brody Inc., Duluth, Georgia

Oct 2005

Esterilizacion de alimentos combinando alta presion y calor, CIBIA V Congresso Iberoamericano de Ingenieria de Alimentos, Puerto Vallarta, Mexico
Emerging food technologies as related to quality of foods, II Ruolo delle tecnologie alimentary emergenti in relazione alla qualitia degli alimento, Alghero, Italy

Oct 2004

El Futuro…Reto Alimentario, IX Simposium Internacional de Ingenieria en Industrias Alimentarias, Santiago, Chile
Nuevas Tecnologías para Procesar Alimentos, XIV Simposio de Ciencia y Tecnología de Alimntos, Mérida Yucatán, Mexico
Retrospectiva y Perspectiva de la Tecnología Alimentaria en Latinoamérica, XIV Simposio de Ciencia y Tecnología de Alimntos, Mérida Yucatán, Mexico

June 2004 – Nonthermal Technologies for Food Processing, International Congress Food Science & Biotechnology in Developing Countries, Durango, Mexico

Mar 2004 – Non-thermal processing technologies for product development, Part III: Novel Processing Technologies, International Commission on Microbiological Specification for Foods (ICMSF), Shanghai, China

Oct 2003 – Cinética de inactivación de microorganismos con pulsos eléctricos, IV Congreso Iberoamericano de Ingeniería de Alimentos (CIBIA), Valparaíso, Chile

July 2003

Adaptation of Classical Processes to New Technical Developments and New Quality Requirements, XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL
Food enzymes as affected by high intensity pulsed electric fields, Annual Meeting of IFT, Chicago, IL
Potential food preservation technologies for future space missions, Annual Meeting of IFT, Chicago, IL

Oct 2002 – Pulsed Electric Fields at the Industrial Level, 2^nd Spanish Congress of Food Engineering, Lleida, Spain

July 2002

Modeling New Food Processes for Microbial Inactivation, 1^st International Conference on Microbiological Risk Assessment: Foodborne Hazards, College Park, Maryland
Modeling of some selected Nonthermal Processing Technologies, FDA-USDA Conference on Risk Assessment, Washington D.C.

June 2002

IFT International Division, Myth or Reality? Annual Meeting of the Institute of Food Technologists, Anaheim, CA
IFT Division Lecture, What are we cooking (in food processing) for tomorrow? Nonthermal Processing Division, Annual Meeting of the Institute of Food Technologists, Anaheim, CA

May 2002 – IFT Division Lecturer, Nonthermal Processing Division, IFT Annual Meeting, Anaheim, CA

Apr 2002 – Processing Foods for Tomorrow, NASA Conference on Food Processing, Houston, TX

Mar 2002

Preservation of Foods by Pulsed Electric Fields, Emerging Technology 2002, Madrid, Spain
Developing Intervention Strategies: Emerging Technologies for Inactivating Bacteria, Food Safety Summit, Washington D.C.

Dec 2001 – Microbial Aspects of Nonthermal Processing of Foods, Polytechnic University of Cartagena, Murcia, Spain

Nov 2001

Nonthermal Preservation of Foods, Mexican Association of Food Science and Technology (ATAM), Azcapotzalco, Mexico (Keynote speaker)
Tecnologia y Tendencias: Procesado de frutas y hortalizas…., 2^ndCongreso Internacional, La Agroindustria en el SIGLO XXI, Santiago, Chile
Tecnologias Emergentes para el Procesamiento de Alimentos y Begidas, XXXII Congreso Nacional de Ciencia y Tecnologia de los Alimentos (ATAM), Azcapotzalco, Mexico

Oct 2001 – Nonthermal Preservation of Foods, Brazilian Congress on Microbiology, Foz de Iguazú, Brazil

Sept 2001 – Microbial Inactivation in Foods by Pulsed Magnetic Fields, XII International Congress on Biochemical Engineering, Veracruz, Mexico

July 2001

Dehydration of foods, Australian Society of Food Science and Technology, Adelaide, Australia
Dehydration of foods; Past, Present and Future, International Drying Symposium, Veracruz, México
Nonthermal processing of foods, Ecuatorian Society of Food Science and Technology, Quito, Ecuador

June 2001

Food engineering education in Mexico, Central and South America, Annual Meeting of IFT, New Orleans, LA
Novel processing technologies and packaging: Effects of ultra high pressure and pasteurizing doses of irradiation, Annual Meeting of IFT, New Orleans, LA

May 2001 – The effect of high hydrostatic pressure on lipids, American Oil Chemists’ Society, Minneapolis, MN

Apr 2001 – Pulsed Electric Fields: Microbial and Enzyme Inactivation Mechanisms, Symposium on Pulsed Electric Fields, International Union of Food Science and Technology (IUFoST) Conference, Seoul, South Korea

Mar 2001

Nonthermal Processing of Foods, Instituto del Frío, Madrid, Spain
High Intensity Pulsed Electric Fields for Food Preservation, III Iberoamerican Congress in Food Engineering, Valencia, Spain
Nonthermal Food Processing, III Iberoamerican Congress in Food Engineering, Valencia, Spain Fruits and Vegetables
Blanching Using Microwaves, III Iberoamerican Congress in Food Engineering, Valencia, Spain

Feb 2001

Nonthermal Processing of Foods, Annual Symposium on Emerging Technologies to Process Foods, Campden & Charleywood, Campden, UK
Developments in PEF–USA research and consortium activities, International Seminar on Electric Field Processing, Campden & Chorleywood Food Research Assoc. Group, Gloucestershire, UK
Advances in Dehydration of Foods, Food Science and Technology Department, University of Reading, UK

Nov 2000

Nonthermal Processing of Foods, College of Agronomy, University of Uruguay, Uruguay
Nonthermal Processing of Foods, National Academy of Engineering, Montevideo, Uruguay
Advances in Food Dehydration, Peruvian Symposium in Food Technology, San Ignacio de Loyola University, Lima, Perú
Nonthermal Processing of Foods, Peruvian Symposium in Food Technology, San Ignacio de Loyola University, Lima, Perú
Food, Pharmaceutical and Bioengineering Division, American Institute of Chemical Engineers Annual Meeting, Los Angeles, CA (Plenary Speaker)
Nonthermal processing of foods, National Food Processors Association Annual Meeting, Chicago, IL

Sept 2000 – Nuevas Tecnologías en la Conservación de Alimentos, 12th Spanish Congress on Food Microbiology, Oviedo, Spain

Aug 2000

Innovation in Pulsed Electric Fields, 87th Annual Meeting of the International Association for Food Protection, Atlanta, GA
Food Preservation by Pulsed Electric Fields, IAMFES Annual Meeting, Atlanta, GA

July 2000 – Food Preservation by Pulsed Electric Fields, The Society for engineering in agricultural, Food, and Biological Systems (ASAE), Annual International Meeting, Milwaukee, Wisconsin, WI

June 2000

Food preservation by magnetic fields, IFT Annual Meeting, Dallas, TX
Pulsed electric fields, IFT Annual Meeting, Dallas, TX
Pulsed light, x-ray, oscillating magnetic field, IFT Annual Meeting, Dallas, TX
Oscillating Magnetic Fields, IFT Annual Meeting, Dallas, TX
Electromagnetic Approaches to Process Foods, IFT/FDA Contract Symposium, IFT Annual Meeting, Dallas, TX

May 2000 – Tratamientos por Procesos no térmicos, XI Seminario latinoamericano y del caribe, Santiago, Chile

Mar 2000 – Nonthermal Processing of foods, IFT Scientific lecture, Chicago Section, Chicago, IL

Jan 2000 – Nonthermal Processing, 86th Annual Northwest Food Processors Association, Eleventh Annual Pacific Northwest Regional IFT Meeting, Portland, OR

1999-1991 see CV on the right

Keynote Speaker

Aug 2014 – Microwave Assisted Thermal Sterilization (MATS), Pressure Assisted Thermal Sterilization (PATS) and Advanced Retorting to Process Meat Products. 60th International Congress of Meat Science and Technology. Punta Del Este, Uruguay.

May 2014 – Advanced methods for the Sterilization of Food. International Food Congress, NAFI 2014, Kusadasi, Turkey.

June 2007 – Food Sterilisation assisted by high pressure processing, Research issues facing the global food industry, New Zealand Food Safety (NZIFST) Conference, Town Hall, Wellington, New Zealand

Apr 2002 – Advances in Food Engineering, Eighth Cuban Congress on Food Science and Technology (CICTA 8), Havana, Cuba

Nov 2001 – High Pressure Preprocessing of Vegetables, Fundación Chile and FEPACH, Santiago, Chile

July 2001 – Nonthermal processing of foods, Australian Society of Food Science and Technology, Adelaide, Australia

Apr 2001 – Second International Congress of Food and Agriculture, Fundación Chile and FEPACH, Santiago, Chile

Mar 2001 – Australian Society of Food Science and Technology Annual Meeting, Adelaide, Australia

Contributed Presentations

May 2011 – Henry G. Schwartzberg and his enlightening career. 11th International Congress on Engineering and Food (ICEF11), Athens, Greece.

Mar 2010 – Fortification of selected cheeses using different sources of omega-3. Poster presentation. Washington State University. March 26.

July 2010

Evaluation of vegetable and animal selected sources of omega-3 for cheese fortification, Poster session, IFT Annual Meeting, Dairy Foods Division: Food, health & nutrition, Chicago, IL
Composition parameters and physicochemical characteristics of skim and whole milk processed under selected pulsed-electric field treatments, Poster session, IFT Annual Meeting, Nonthermal Processing Division: Innovations in nonthermal processing & packaging, Chicago, IL
Study of the microbiological and physicochemical characteristics of thermo-sonicated “queso fresco” during storage, Poster session, IFT Annual Meeting, International Division: Emerging technologies & ingredient innovations, Chicago, IL
Modeling the degradation of protein in milk after selected pulsed electric fields treatments, Poster Presentation, IFT Annual Meeting, Food Engineering Division, Chicago, IL
Study of the kinetics of microbial inactivation and shelf-life of skim and whole milk treated by pulsed electric fields, Poster Presentation, IFT Annual Meeting, Chicago, IL
Fortification of queso fresco, cheddar, and mozzarella cheese using selected sources of omega-3, Poster session, IFT Annual Meeting – Food Engineering Division, Anaheim, CA

June 2009

Calorimetric studies on the impact of High Hydrostatic Pressures on the thermostability of bovine a-lactalbumi, Poster session, IFT Annual Meeting – Food Engineering Division, Anaheim, CA
Future technological opportunities in food engineering, Presentation, IFT Annual Meeting – International Division, Anaheim, CA
Development and characterization of edible films from cactus pear (Opuntia ficus-indica) mucilage, Oral Poster session, IFT Annual Meeting – Food Engineering Division, Anaheim, CA
Inactivation of bacillus cereus spores in raw whole milk using pressure assisted thermal processing (PATP), Poster session, IFT Annual Meeting – Food Engineering Division, Anaheim, CA
Final Remarks, Session: Opportunities for the production of novel foods in Latin America and the Caribbean, IFT Annual Meeting – Food Engineering Division, Anaheim, CA
Mathematical modeling of enzymatic coagulation of milk processed by nonthermal technologies, Poster session, IFT Annual Meeting – Food Engineering Divisio, Anaheim, CA

Apr 2009

Microstructure of soft-Hispanic style cheese made from thermal and thermo-sonicated milk, Poster session, Conference of Food Engineering, CoFE 2009, Columbus, OH
Mathematical models to describe the inactivation of Bacillus, Poster session, Conference of Food Engineering, CoFE 2009, Columbus, OH
Pulsed electric fields: Engineering Fundamentals and Applications, Poster session, Conference of Food Engineering, CoFE 2009, Columbus, OH

Nov 2008

Changes on the Calcium Distribution in Milk Treated by Different Preservation Methods, FIL-IDF World Dairy Summit & Exhibition-2008, Ciudad de México, México
Effect of Non-Thermal Technologies on the Viscosity of Milk, FIL-IDF World Dairy Summit & Exhibition-2008, Ciudad de México, México

Sept 2008

Rennetability of Cheese-Making Milk Processed by Nonthermal Technologies, FIESTA 2008, Brisbane, QLD, Australia
Effect of Nonthermal Technologies on the Native Size Distribution of Fat Globules in Bovine Cheese-making Milk, FIESTA 2008, Brisbane, QLD, Australia

Aug 2008 – Pulsed electric fields and ultrasound processing, Presentation, 95th Annual Meeting International Association of Food Protection (IAFP), Columbus, OH

July 2008

Microstructural effects in thermo-sonicated yogurt and other dairy products: Understanding and exploiting the science, Presentation, American Dairy Science Association Annual Meeting (ADSA), Indianapolis, IN
Microbial safety and bioactive efficacy: Effectiveness of pulsed electric field processing of dairy fluids, Presentation, American Dairy Science Association Annual Meeting (ADSA), Indianapolis, IN

June-July 2008

Advances and challenges in adopting certain food processing techniques that ensure product safety, Presentation, IFT Annual Meeting, New Orleans, LA
Electrodepositing of milk materials during Pulsed Electric Fields processing, Presentation, IFT Annual Meeting, New Orleans, LA
Determination of Allura Red (Red # 40) by Reverse-Phase High-Performance Liquid Chromatography (RP-HPLC) in strawberry flavored milk under Pulsed Electric Field Processing, Presentation, IFT Annual Meeting, New Orleans, LA
Inactivation of Bacillus cereus spores under Pulsed electric Fields, mild thermal treatment and nisin in skim and whole milk, Presentation, IFT Annual Meeting. New Orleans, LA
Modeling the inactivation of Listeria innocua in raw whole milk by thermo-sonication treatments, Presentation, IFT Annual Meeting. New Orleans, LA
High hydrostatic pressure processing of fresh orange juice for microbial reduction, Presentation, IFT Annual Meeting, New Orleans, LA
High hydrostatic pressure processed pear nectar to reduce microbial load, Presentation, IFT Annual Meeting, New Orleans, LA
Combined effect of pulsed electric fields and selected antimicrobials on the shelf-life of Apple cider, Presentation, IFT Annual Meeting, New Orleans, LA
Effect of selected engineering variables on performance of a pulsed electric field system, Presentation, IFT Annual Meeting, New Orleans, LA
Modeling microbial inactivation of E. coli ATCC 11775 after exposure to pulsed electric fields and selected antimicrobials, IFT Annual Meeting, New Orleans, LA
Effect of storage on the rheological characteristics and viability of probiotics of stirred yogurt manufactured with sonicated starter cultures, Presentation, IFT Annual Meeting, New Orleans, LA

Apr 2008 – Recent advances in emerging nonthermal technologies, Presentation, International Congress on Engineering and Food (ICEF 10), Viña del Mar, Chile

July-Aug 2007

Introductory remarks, Symposium: The world and the future of nonthermal technologies for processing foods, IFT Annual Meeting & Food Expo, Chicago, IL (Moderator)
Research and implementation of nonthermal processing of foods in the Americas, Symposium: The world and the future of nonthermal technologies for processing foods, IFT Annual Meeting & Food Expo, Chicago, IL (Moderator)
Introductory remarks, Symposium: Challenges and impact of food safety assurance in Latin America and the Caribbean, part 1: Food safety challenges and FBD surveillance, IFT Annual Meeting & Food Expo, Chicago, IL (Moderator)
Introductory remarks, Symposium: The Challenges and impact of food safety assurance in Latin America and the Caribbean, part 2: Food safety implementation case studies, IFT Annual Meeting & Food Expo, Chicago, IL (Moderator)
Pulsed electric fields on flavored milks: Physicochemical and microbiological changes, Nonthermal processing poster session, 2007 IFT Annual Meeting & Food Expo, Chicago, IL

June 2007 – High pressure/thermal sterilization of pre-cooked scrambled egg patties, Poster Presentation, 40^th Anniversary Australian Institute of Food Science and Technology (AIFST) Convention, Melbourne, Australia

Sept 2006 – Overview of novel processing technologies. Workshop on Application of Novel Technologies in Food and Biotechnology, Cork, Ireland.

Oct 2006

Tecnologías emergentes para la conservación de los alimentos, XIV Seminario Latinamerican y del Caribe Sobre ciencia y Tecnología de los Alimentos, Palacio de Convenciones de la Habana, Cuba (Moderator)
Continuación Ingenieria y Tecnología de los Alimentos, XIV Seminario Latinamerican y del Caribe Sobre ciencia y Tecnología de los Alimentos, Palacio de Convenciones de la Habana, Cuba (Session chairman)

June 2006

Food Safety in Latin America: Its Impact on the Global Trade and Making food safety decisions when the science is incomplete, IFT Annual Meeting, Orlando, FL (Moderator)
Effect of high hydrostatic pressure in the processing of probiotic low fat yogurt, Oral Presentation, IFT Annual Meeting, Orlando, FL
Inactivation of Listeria innocua in milk by high temperature short time (HST) and high temperature short time ultrasonic (HTST-U) treatments, Poster presentation, IFT Annual Meeting, Orlando, FL
UV light processing of fruit juices to inactivate Saccharomyces cerevisiae, Poster Presentation, IFT Annual Meeting, Orlando, FL
Synergistic inactivation of Escherichia coli in apple cider by pulsed electric fields and selected antimicrobials, Poster presentation, IFT Annual Meeting, Orlando, FL
Mechanism of inactivation for thermo-sonicated Listeria innocua ATCC 51742 in whole milk using scanning and transmission electron microscopy, Poster presentation, IFT Annual Meeting, Orlando, FL
Microstructure of fat globules in whole milk after thermo-sonication treatment, Poster Presentation, IFT Annual Meeting, Orlando, FL

Dec 2005 – Flowability in Food powders, Presentation, Conference at Catholic University, Montevideo, Uruguay

Nov 2005

High pressure thermal sterilization of precooked egg patties: factors affecting preheating efficiency, American Institute of Chemical Engineers Annual Meeting, Cincinnati, OH
Undesirable phenomena encountered during food powder handling, processing, and storage, American Institute of Chemical Engineers Annual Meeting, Cincinnati, OH

Oct 2005 – Scanning electron microscopy for thermoultrasonicated cells of Listeria innocua, Roundtable, CIBIA V Congresso Iberoamericano de Ingenieria de Alimentos, Puerto Vallarta, Mexico

Sept 2005

Thermal Sterilization of Foods, V Iberoamerican Congress on Food Engineering, Puerto Vallarta, Mexico
Advances in Food Dehydration, Canning and Freezing, INNOVA 2005, 2^ndInternational Symposium on Food Development and Innovation, Montevideo, Uruguay

July 2005

Consumer and trained panel evaluation of high pressure, Poster presentation, IFT Annual Meeting, New Orleans, LA
Approaches for texture and syneresis improvement in scrambled egg patties after high pressure thermal sterilization, IFT. New Orleans, LA
Consumer and trained panel evaluation of high pressure, Poster session, IFT Annual Meeting, New Orleans, LA
Optimization of high pressure thermal sterilization conditions for formulated egg products, Poster session, IFT Annual Meeting, Las Vegas, NV
High pressure processing of egg-based products, IFT Annual Meeting, Las Vegas, NV
Relevant legislation in Asia, Global harmonization of legislation with respect to new products and processes, IFT Annual Meeting, Las Vegas, NV

2003

Quality factors & microbial flora evolution in fresh blended orange & carrot juice treated by pulsed electric fields (PEF), Poster session, CSIC, Valencia, Spain
Pectin methly Esterase& quality factors of fresh blended orange & carrot juice inactivated by pulsed electric fields (PEF), Poster session, CSIC, Valencia, Spain

Oct 2003 – Effect of high intensity pulsed electric fields on Saccharomyces cerevisiaesuspended in orange juice, Poster session, 4th Congreso Iberoamericano de Ingeniería de Alimentos (CIBIA-IV), Valparaíso, Chile

Sept 2003 – Inactivation of peroxidase in orange juice processed by high intensity pulsed electric fields, Workshop on nonthermal food preservation, Wageningen, Holland

July 2003

Quality factors and microbial flora evolution in fresh blended orange and carrot juice treated by Pulsed Electric Fields (PEF), Poster session, XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL
High intensity pulsed electric field inactivation of pectin methyl esterase in orange juice, Poster session, XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL
Textural and mass transfer properties of apple and potato slices exposed to pulsed electric fields, IFT Annual Meeting, Chicago, IL
Synergistic effect of the combination of pulsed electric fields and mild thermal treatments on the inactivation of Listeria innocua in whole milk, Poster session, IFT Annual Meeting, Chicago, IL
Effect of pulse width, frequency and polarity of high intensity pulsed electric fields in a commercial pectic enzymes complex, Poster session, IFT Annual Meeting, Chicago, IL
Inactivation of Lactobacillus brevis in orange juice by high intensity pulsed electric fields, Poster session, IFT Annual Meeting, Chicago, IL
High hydrostatic pressure processing of mango puree containing anti-browning agents, Poster session, IFT Annual Meeting, Chicago, IL
Combined effect of high hydrostatic pressure and thermal treatment on the inactivation kinetics of lipoxygenase activity in raw soymilk, Poster session, IFT Annual Meeting, Chicago, IL
Come-up time as a process variable on high hydrostatic pressure inactivation of Escherichia coli in liquid whole milk: A kinetic interpretation, Poster session, IFT Annual Meeting, Chicago, IL
Pectin metil esterase and quality factors pulsed electric fields (PEF) inactivation in fresh blended orange and carrot juice, Poster session, IFT Annual Meeting, Chicago, IL
Extension of milk shelf-life by a hurdle combination of pulsed electric fields and a mild thermal treatment, Poster session, IFT Annual Meeting, Chicago, IL
Use of pulsed electric fields technology as a reprocessing alternative for fluid milk,
Poster session, IFT Annual Meeting, Chicago, IL
Microbial attachment to stainless steel surfaces: A comparative study between different finishes and a silver compound coating, Poster session, IFT Annual Meeting, Chicago, IL
Viscoelastic properties of pressurized and heat-treated surimi gels made from Alaska pollock (Theragra chalcogramma) and Pacific whiting (Merluccius productus), Poster session, IFT Annual Meeting, Chicago, IL
Physical properties of pressurized and heat-treated surimi gels as affected by potato starch and egg white, Poster session, IFT Annual Meeting, Chicago, IL
Cheese making properties of high pressure processed milk: Pressure and holding time effects, Poster session, IFT Annual Meeting, Chicago, IL
High pressure-processed Mexican sauce, IFT Annual Meeting, Chicago, IL
Yield stress as predictor of firmness in yogurt, IFT Annual Meeting, Chicago, IL

Nov 2003 – Influence of Electric Current on the Effectiveness of Pulsed Electric Fields as a Food Preservation Process, 8th Topical Conference on Food Engineering (CoFE), San Francisco, CA

2003 – Expanding international marketing opportunities for pasteurized milk by developing a new processing strategy: The combination of pulsed electric fields and heat, IMPACT Center Annual meeting, Session III, Pullman, WA

Sept 2002 – Actualidad y perspectivas de los métodos no térmicos para el procesado de alimentos, CESIA 2^nd Congreso Espanol De Ingenieria de Alimentos, Universitat de Lleida, España

June 2002

Low-fat yogurt manufacture using high hydrostatic pressure and thermal processing, IFT Annual Meeting, Anaheim, CA
Thermal analysis of high-pressure processed starches of different amylose content, IFT Annual Meeting, Anaheim, CA
Texture characterization of high-pressure processed starches with different amylose content, IFT Annual Meeting, Anaheim, CA
Effect of polysaccharide and polysaccharide-fatty acid based on edible films on coated pear wedges during refrigeration storage, IFT Annual Meeting, Anaheim, CA
Disrupting effect of high hydrostatic pressure on casein micelle isolates, IFT Annual Meeting, Anaheim, CA
Friction of food powders: a new flowability index, IFT Annual Meeting, Anaheim, CA
Friction in the Characterization of Food Powders Flowability, IFT Meeting, Anaheim, CA
Listeria innocua inactivation kinetics in whole milk by high pressure, IFT Annual Meeting, Anaheim, CA
High hydrostatic pressure processing of peach puree with and without anti-browning agents, IFT Annual Meeting, Anaheim, CA
Effect of combined pressure and temperature in soymilk trypsin inhibitors, IFT Annual Meeting, Anaheim, CA
Cheddar cheese manufacturing using high pressure processed milk: A comparative study, IFT Annual Meeting, Anaheim, CA
Reduction of protease activity in a simulated milk ultrafiltrate by high intensity pulsed electric fields, IFT Annual Meeting, Anaheim, CA
Pulsed electric fields (PEF) inactivation kinetics of E. coli in fresh blended orange juice with different proportions of carrot juice, IFT Annual Meeting, Anaheim, CA
Pulsed electric fields processing for the preservation of horchata beverage, IFT Annual Meeting, Anaheim, CA
Pulsed electric fields and its induced heating inactivate Listeria spp., IFT Annual Meeting, Anaheim, CA

Mar 2002

New Technologies: The Latest in Detection, Sterilization, and More, Presentation by Food Safety Magazine, Food Safety Summit and Expo, Washington DC
Effects of pulsed electric fields on enzymes and other food components, Emerging Technologies for the Food Industry (EmerTec 2002), Madrid, Spain
Reduction of protease activity in milk by high intensity pulsed electric fields. Emerging Technologies for the Food Industry (EmerTec 2002), Madrid, Spain
Inactivation of a commercial pectic enzyme by high intensity pulsed electric fields, Emerging Technologies for the Food Industry (EmerTec 2002), Madrid, Spain
Inactivation of a commercial pectic enzyme by high intensity pulsed electric fields, Emerging Technologies for the Food Industry (EmerTec 2002), Madrid, Spain
Tecnologias Emergentes de Interes para la Industia Alimentaria (EmerTec 2002), Madrid, Spain

Dec 2001

Inactivation kinetics of Enterobacter aerogenes by pulsed electric field: effect of growth stage, EUROCAFT 2001, Berlin, Germany
Effects of high intensity pulsed electric fields on endopolygalacturonase activity in a commercial enzyme formulation, EUROCAFT 2001, Berlin, Germany
Inactivation kinetics of a microbial lipase treated by high intensity pulsed electric fields, EUROCAFT 2001, Berlin, Germany
Pulsed electric field inactivation of pectin methyl esterase in blended orange and carrot juice, EUROCAFT 2001, Berlin, Germany
Kinetic analysis of Listeria innocua inactivation in whole milk by high pressure, EUROCAFT 2001, Berlin, Germany

Nov 2001

Development of a monitoring system for pulsed electric field processing units, CoFE, AIChE, Reno, NV
Food powder technology: a review and update, CoFE, AIChE, Reno, NV
Rheological characterization of food gels, CoFE, AIChE, Reno, NV
Physical evaluation of high pressure processed starches of different amylose content, CoFE, AIChE, Reno, NV
Dehydration of foods: a review and update, CoFE, AIChE, Reno, NV
Evaluation of moisture change in apple cylinders treated by high hydrostatic pressure, CoFE, AIChE, Reno, NV
Nonthermal food processing, CoFE, AIChE, Reno, NV
Combined effects of high intensity pulsed electric fields and acidification on a lipase from Pseudomonas fluorescens, CoFE, AIChE, Reno, NV

Oct 2001 – Non-thermal processing and food safety, XXI Congresso Brasileiro de Microbiologia, Foz do Iguacu PR, Brazil

Mar 2001

Nonthermal Food Processing, I Congreso Iberoamericano y las IX Jornadas Ecuatorianas de Ciencia y Tecnologia de Alimentos, Quito, Ecuador
Tecnologias Emergentes para el Procesamento de Alimentos, I Congreso Iberoamericano y las IX Jornadas Ecuatorianas de Ciencia y Tecnologia de Alimentos, Quito, Ecuador

July 2001

Nonthermal Food Processing, I Congreso Iberoamericano IX Jornadas Ecuatorianas de Ciencia y Tecnologia de Alimentos, Quito, Ecuador
Tecnologias Emergentes para el Procesamento de Alimentos, Congreso Iberoamericano IX Jornadas Ecuatorianas de Ciencia y Tecnologia de Alimentos, Quito, Ecuador

June 2001

Headspace, storage temperature and storage time affect sensory quality and acceptability of wet pack pears combat rations, IFT Annual Meeting, New Orleans, LA
Novel processing technologies and packaging: Effects of ultra high pressure and pasteurizing doses of irradiation, IFT Annual meeting, New Orleans, LA
Evaluation of the influence of headspace on the shelf life of retort pouch wet pack pears combat rations, IFT Annual Meeting, New Orleans, LA
Shelf life study of retort pouch beef-containing combat rations packaged at selected headspaces, IFT Annual Meeting, New Orleans, LA
Influence of the come-up-time as a process variable on the high hydrostatic pressure inactivation of Listeria innocua on whole milk, IFT Annual Meeting, New Orleans, LA
The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk, IFT Annual Meeting, New Orleans, LA
Energy analysis of liquid whole egg pasteurization by pulsed electric field technology, IFT Annual Meeting, New Orleans, LA
Use of mathematical simulations to evaluate the best location for high voltage and current sensors in pulsed electric field technology, IFT Annual Meeting, New Orleans, LA
Inactivation of Listeria innocua and Pseudomonas fluorescens in skim milk: Some energy considerations, IFT Annual Meeting, New Orleans, LA
Inactivation of Pseudomonas fluorescens in skim milk by combination of pulsed electric fields and organic acids, IFT Annual Meeting, New Orleans, LA
Inactivation of Listeria innocua by combining pulsed electric fields and acetic acid in skim milk, IFT Annual Meeting, New Orleans, LA
Effect of a 50 T pulsed magnetic field on Escherichia coli, Saccharomyces cerevisiae, Bacillus subtilis and Listeria innocua, IFT Annual Meeting, New Orleans, LA
Development of automated monitoring system for pulsed electric field technology, IFT Annual Meeting, New Orleans, LA
Effect of high intensity pulsed electric fields on a protease from Bacillus subtilis, IFT Annual Meeting, New Orleans, LA
Combined effects of high intensity pulsed electric fields and mild heat on a lipase from Pseudomonas fluorescens, IFT Annual Meeting, New Orleans, LA
Flow and viscoelastic properties of high hydrostatic pressure (HHP) avocado puree, IFT Annual Meeting, New Orleans, LA
Combined effect of headspace and temperature over the shelf life of retort pouch black bean and rice burrito combat rations, IFT Annual Meeting, New Orleans, LA
Microstructure of high hydrostatic pressure yogurt, IFT Annual Meeting, New Orleans, LA

Mar 2001

Study of the inactivation of Lactobacillus Plantarium in mixed orange and carrot juice by means of pulsed electric fields: comparison of inactivation kinetic models, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain
Combined effects of high intensity pulsed electric fields and heat or acidification on a protease from Bacillus subtilis, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain
ffect of high pressure on cooking time and water inhibition of black beans, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain
Modeling of the combined effect of pulsed electric fields and acidification in the inactivation of Pseudomonas fluorescens in milk, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain
Modeling of the combined effect of pulsed electric fields and acidification in the inactivation of Listeria innocua in milk, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain

June 2000

High hydrostatic pressure treatment of black beans protein bodies, IFT Annual Meeting, Dallas, T
Viscoelasticity by dynamics testing of surimi gels obtained by high hydrostatic pressure, IFT Annual Meeting, Dallas, TX
Rheological properties of yogurt processed by high hydrostatic pressure, IFT Annual Meeting, Dallas, TX
The effect of padding materials on the compression characteristics of some agglomerated food powders, IFT Annual Meeting, Dallas, TX
High hydrostatic pressure resistance of Escherichia coli, Listeria innocua, andEnterococcus faecium, IFT Annual Meeting, Dallas, TX
The molten globule and functionality of beta-lactoglobulin induced by high hydrostatic, IFT Annual Meeting, Dallas, TX
Effect of a high-intensity magnetic field on Escherichia coli, IFT Annual Meeting, Dallas, TX
Design of a monitoring system for pulsed electric field processing, IFT Annual Meeting, Dallas, TX
Pasteurization of skim milk with heat and pulsed electric fields, IFT Annual Meeting, Dallas, TX
Inactivation of microorganisms by pulsed electric fields, IFT Annual Meeting, Dallas, TX
Hurdle approach for the inactivation of Micrococcus luteus, IFT Annual Meeting, Dallas, TX
Comparison of an 18-Tesla static and pulsed magnetic field on the inactivation of Saccharamyces cerevisiae, IFT Annual Meeting, Dallas, TX
Inactivation effect of pulsed magnetic fields combined with other technologies on Escherichia coli, IFT Annual Meeting, Dallas, TX
High hydrostatic pressure and the microstructure of asparagus, IFT Annual Meeting, Dallas, TX
Combined effect of high hydrostatic pressure and water activity on Escherichia coli inhibition, IFT Annual Meeting, Dallas, TX

Apr 2000

Inactivation of polyphenoloxidase from pear and peach by pulsed electric fields, 8th International Congress on Engineering and Foods, Puebla, México
Cheddar cheese quality as related to the use of pulsed electric fields to pasteurize milk, 8th International Congress on Engineering and Food, Puebla, México

Short-Courses

Oct 2014

Nonthermal processing- Accomplishment and Future road Maps. 2014 International Nonthermal Processing Workshop/Short Course. The Ohio State University, Ohio, USA.

Jul 2013

Overview of Nonthermal Processing- Part I. Advances in Commercialization of Nonthermal Processing. Pre-Annual meeting Short course, IFT, Chicago, USA.

Oct 2012

The future of nonthermal processing technologies for food preservation. International Nonthermal Food Processing Workshop, FIESTA 2012. CSIRO, Werribee Australia.

Nov-Dec 2010

Nonthermal Processing of Foods, College of Engineering, Universidad de la República, Montevideo, Uruguay.

Nov 2010

How to write manuscripts for high impact journals? College of Chemistry, Universidad De la República, Montevideo, Uruguay.

Sept 2010

Nonthermal Processing of Foods, College of Engineering, Universidad Del Valle, Guatemala.

June 2010

How to write manuscripts for high impact journals? College of Engineering, Universidad De la República, Montevideo, Uruguay
Innovations in Food Powders, Molinos, Buenos Aires, Argentina

May 2010

Food Powders: Fundamentals and Applications, College of Engineering, Universidad de La República, Montevideo, Uruguay

Feb 2010

How to write manuscripts for high impact journals? Universidad de la Sabana, Bogotá, Colombia

July 2009

University of Milano, Graduate Course on Emerging Technologies to Process Foods, Milano, Italy

May 2009

University of Udine, Graduate Course on Emerging Technologies to Process Foods, Udine, Italy

Aug 2007

SIFST Workshop on Food Powders Technology, Singapore Institute of Food Science & Technology, Singapore

Sept 2004

Optimización del Manejo de Polvos – Propiedades Fisicas y Aplicaciones de Interés para la Industria de Alimentos, Asociación Argentina de Tecnólogos Alimentarios, Buenos Aires, Argentina

June 2002

Fundamentals of Water Activity, IFT Short Course Series (team of 9 instructors), Anaheim, CA
Food Powder Technology and Utilization: Physicochemical Properties of Food Powders, IFT Short Course Series (team of 8 instructors), Anaheim, CA

May 2002

Nonthermal Processing of Foods, University of Lleida, Spain

Aug 2001

Better Process Control School: Instruction for Supervisors of Food Processing Plants in Charge of Processing and Closure Operations as Prescribed by the Food and Drug Administration (team of 6 instructors), Puebla, Mexico

Feb 2001

Better Process Control School: Instruction for Supervisors of Food Processing Plants in Charge of Processing and Closure Operations as Prescribed by the Food and Drug Administration (team of 3 instructors), Pamplona, Spain

Nov 2000

Dehydration of Foods (team of 3 instructors), College of Engineering, University of Uruguay, Montevideo, Uruguay
Nonthermal Processing of Foods, University of Las Américas, Puebla, México
Nonthermal Processing of Foods, Asociación Argentina de Tecnología de Alimentos, Buenos Aires, Argentina

July 2000

Nonthermal Technologies in Food Processing and Bioprocessing (team of 5 instructors), 93rd Annual International Meeting of ASAE, Milwaukee, WI

May 2000

Nonthermal Processing of Foods, Universidad Nacional del Litoral, Santa Fé, Argentina
Nonthermal Processing of Foods, Universidad de Chile, Santiago, Chile
Nonthermal Processing of Foods, Catholic University, Colonia, Uruguay

Mar 2000

Better Process Control School: Instruction for Supervisors of Food Processing Plants in Charge of Processing and Closure Operations as Prescribed by the Food and Drug Administration (team of 3 instructors), Murcia, Spain

Nov-Dec 1999

Advances in Food Engineering, University of Uruguay, Montevideo, Uruguay

July 1999

Pulsed Electric Fields: An Update (team of 15 instructors), IFT Short Course Series, Chicago, IL
Alternative Technologies to Process Foods (team of 15 instructors), IFT Short Course Series, Chicago, IL

May 1999

Nonthermal Processing of Food, Polytechnic University of Cartagena, Spain

Apr 1999

Advances in Pulsed Electric Fields and High Hydrostatic Pressure (team of 10 instructors), Washington State University, Pullman, WA

Dec 1998

Nonthermal Processing of Foods, National Polytechnic Institute, Mexico City, Mexico

Sept 1998

Nonthermal Processing of Foods, Food Research Center (CIAL), Medellín, Colombia

Aug 1998

Nonthermal Processing of Foods, University of Montevideo, Uruguay

May 1998

An Update on Food Preservation Technology (team of 6 instructors), Food and Agriculture Technical Institute (AINIA), Valencia, Spain

Mar 1998

Nonthermal Processing of Foods, Polytechnic University of Valencia, Spain

Dec 1997

Nonthermal Processing of Foods, PLAPIQUI Institute, Bahia Blanca, Argentina

Oct 1997

Nonthermal Processing Foods, Mexican Association of Food Technologists (ATAM) Annual Meeting, Mazatlán, México
Food Rheology (team of 10 instructors), Menéndez-Pelayo International University, Valencia, Spain

Sept 1997

Nonthermal Processing of Foods, University of Buenos Aires, Argentina

Aug 1997

Nonthermal Processing of Foods, University of Uruguay, Montevideo, Uruguay

Dec 1996

Physical Properties of Foods, Campinas State University, Sao Paulo, Brazil

Sept 1996

Pulsed Power Technologies to Preserve Foods, Universidad de Las Américas, Puebla, México

Aug 1996

New Technologies to Preserve Foods, Universidad de La Sabana, Bogotá, Colombia

Apr 1996

Texture as a Quality Factor in Food Products, University of Lleida, Spain

Apr 1996

Nonthermal Technologies to Preserve Foods, Mexican Institute of Chemical Engineers,Guadalajara, México

Sept 1995

New Technologies to Preserve Foods, Universidad Central, Caracas, Venezuela

Mar 1995

Cooling/Freezing Technology (team of 7 instructors), Postharvest Institute for Perishables, University of Idaho, Moscow, ID

Nov 1994

Dehydration of Foods, University of Lleida, Spain

Apr 1994

Physical Properties of Foods, Universidad Nacional Experimental de Los Llanos Ezequiel Zamora, San Carlos, Venezuela

Apr 1994

Physical Properties of Foods, Simón Bolívar University, Caracas, Venezuela

Mar 1994

Advances in Food Engineering, University of Lleida, Spain

Nov 1993

Dehydration of Foods, Graduate School, University of Chihuahua, México

Aug 1993

Advances in Food Processing, Department of Food Science and Engineering, University of Uruguay, Montevideo, Uruguay

May 1992

Physical Properties of Foods, Department of Food Science, Catalunya Polytechnic University, Lleida, Spain

Aug 1991

Physical Properties of Foods, Department of Food Science and Engineering, University of Uruguay, Montevideo, Uruguay

Oct 1990

Food Rheology, Faculty and Graduate Students, Department of Chemical and Food Engineering, Universidad de Las Américas, Puebla, México

Dec 1986

Better Process Control School: Instruction for Supervisors of Food Processing Plants in Charge of Processing and Closure Operations as Prescribed by the Food and Drug Administration (team of 5 instructors), University of Puerto Rico-USAID Agreement, Manta, Ecuador